out for eggs. Throw a splash of milk into the yolks. Milk helps to create a lighter
fluffier texture by adding moisture and contributing to the overall batter consistency
Adding vanilla extract would be a great touch. Just make sure you don't accidentally use soy
sauce instead, unless you're feeling adventurous and really into unique flavors. All right, let's add the flour
I'm a sifting nerd, but if you just dump it in, your pancakes will still be awesome
I use cake flour, but all purpose works too. I suggest adding the flour little by little instead of dumping it all in at once That way the dough won get too thick We aiming for a nice creamy consistency
All right, let's set this mix aside and give it some time
Now, let's dive into the whites. Grab your mixer and start whipping on low speed
If you want to whisk by hand, go for it, but it's going to be a workout
Once you see some foam, start adding the sugar bit by bit
Gradually crank up the mixer speed to high. Oh, and I almost forgot
It's a really good idea to pop the egg whites in the freezer for 10 to 15 minutes before you start whipping them
Cold egg whites trap air more effectively, which results in a fluffier, more stable meringue
Whip the egg whites until stiff peaks, but don't go too far
Once they're shiny and can hold their shape, stop. I messed up once and whipped them too much
The batter ended up too runny. We finally made it. Add about a third of the egg whites into the egg yolk mixture Stir it well until smooth but leave the mixer out of it
Drop a comment below and let me know which country you're watching from. Now, pour this mixture into the rest of the egg whites
And while you're at it, I'd love to hear your thoughts on how I can make my videos even better
Gently fold it all together with a spatula. Don't use a whisk or mixer
Keeping it light and airy is key. This technique creates air pockets
that make the pancakes rise to incredible heights when cooked. That's how tasty it ended up
Let's grab a pastry bag, but if you're feeling rebellious, you can totally skip it and just go without
All right, transfer the mixture into a pastry bag. If you don't have one, no worries
Just use a regular bag and cut off a corner. Actually you can just gently spoon the mixture if you prefer Turn the stove to low heat As you can see I keep the flame super low so it doesn go out And give it a quick oiling Getting the right heat is crucial
for making Japanese pancakes. If it's too high, the pancakes will puff up fast, but
also deflate just as quickly once you take them out of the pan. Now, gently squeeze the
batter onto the preheated skillet. You'll notice it holds its shape and doesn't spread out
That's your meringue flexing its muscles, showing its whip to perfection. Let's pick up the pace and jump ahead
Add a few drops of water to the pan. This will create steam to help the pancakes stay moist
Cover with a lid and cook for 7 to 10 minutes. It should cook very low and slow
try not to lift the lid nice job now let's flip these bad boys without making a mess
honestly I'm a bit nervous I've had some epic fails before if you like my video
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